Antimicrobial properties are the effects by which a material suppresses the growth of, or kills, microorganisms that come into contact with it, and they are reported as an inhibition zone, a minimum inhibitory concentration, or a reduction in viable count over a stated contact time. Oxide and metal nanoparticles dispersed in a polymer matrix act through several routes at once: release of metal ions, generation of reactive oxygen species, and direct contact with the cell envelope, so a hybrid of oxide nanoparticles in chitosan shows activity against both Gram-positive and Gram-negative strains [1]. For silver the released ion is the dominant agent, and the rate at which the particle dissolves oxidatively therefore controls how long the effect lasts [2]. Chitosan contributes its own polycationic action and, when combined with a plant extract, also carries antioxidant activity [3]. Bringing such particles into a food-contact film raises the question of how much silver migrates out of it [4]. Composite films of gelatin and chitosan nanoparticles extend the same approach to edible packaging [5].
- antibacterial activity
- metal nanoparticle
- silver ion release
- chitosan film
- inhibition zone
- minimum inhibitory concentration
- reactive oxygen species
Antimicrobial agents and applications·Organic Chemistry·Chemistry·Physical Sciences
References
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- Khodaparast, F.K.; Pirsa, S.; Toupchi, F.M.; Mohtarami, F. Investigating the physicochemical, antimicrobial and antioxidant properties of chitosan film containing zero‐valent iron nanoparticles and oregano essence. Biopolymers 2024, 115, e23614. [CrossRef]
- Demirbas, A.; Karsli, B. Innovative chitosan-silver nanoparticles: Green synthesis, antimicrobial properties, and migration assessment for food packaging. Food Chemistry 2025, 467, 142363. [CrossRef]
- Hosseini, S.F.; Rezaei, M.; Zandi, M.; Farahmandghavi, F. Development of bioactive fish gelatin/chitosan nanoparticles composite films with antimicrobial properties. Food Chemistry 2016, 194, 1266-1274. [CrossRef]